I have a confession to make.

I am definitely one of those people who gives baked goods as Christmas gifts.

I’ve read people mercilessly mocking those homemade-gift-types all over the interwebs, but I must continue thinking that people love gifts like this. This incredible peanut butter fudge recipe in particular was something I made for everyone in my office to enjoy, and the absurdly gigantic tin of it was half gone by early afternoon.

Further proof that there are people like me that still adore baked goods around the holidays!

Anywho, this was my first time every making fudge! Can you believe it? And I was really, really happy with it.

Call me what you will, but one of my biggest pet peeves is gritty fudge. I just don’t like eating it. Fudge is supposed to be something that melts in your mouth- not something that melts most of the way but leaves little crystals. So I was ecstatic when this turned out perfectly smooth and creamy! I did a lot of research before beginning this process and learned how to make sure this fudge comes out smooth.

1) Stir the sugar/butter mixture constantly until the mixture comes to a boil, then back off a bit.

2) Once it comes to a boil, you want to make sure the temperature reaches the “soft ball stage” (between 234 and 240 degrees). Most candy thermometers indicate this zone.

3) Stir in the marshmallow cream immediately after removing heat, but wait until it cools a bit before adding the peanut butter and vanilla.

Make this for family, make this for friends, or just make this for yourself. Whoever the recipient is, they’ll be so thrilled with this peanut buttery, smooth goodness!

Peanut Butter Fudge
Adapted from AllRecipes


Ingredients

  • 4 cups white sugar
  • 1 cup light brown sugar
  • 1/2 cup butter
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (7 ounce) jar marshmallow creme
  • 1 (16 ounce) jar peanut butter
  • 1 teaspoon vanilla extract
 
Directions
Grease a 9×13 inch baking dish. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Stir constantly until mixture begins to boil and boil for 7 minutes. Make sure the mixture reaches the soft ball stage (234-240 degrees) using a candy thermometer. Remove from heat; stir in marshmallow creme until well incorporated and melted. Once the mixture has cooled just a bit, stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.